Prep Time: 30 mins | Cook Time: 20 mins | Resting Time: 10 mins | Total Time: 1 hr | Servings: 6 people
I am obsessed with this crispy chicken sandwich. It is an amazing recipe that you can easily make at any time. Crispy and juicy chicken breast with a thick and shaggy crust. Assemble this sandwich with your favorite toppings and enjoy the best crispy chicken sandwich any time!
Ingredients
Chicken Marinade:
1 1/2 c. low-fat buttermilk
1 tablespoon hot sauce, (we use Frank’s Red Hot brand)
3 medium chicken breasts, boneless, skinless, halved into 6 cutlets
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
Classic Breading:
1 teaspoon garlic powder
1 teaspoon baking powder
1 1/2 c. all-purpose flour
1 teaspoon onion powder
1 teaspoon paprika
Oil for frying – vegetable oil, canola oil, or peanut oil
2 teaspoons salt
1 teaspoon black pepper, freshly ground
Toppings:
6 green lettuce leaves
1 large tomato, sliced
6 burger buns, buttered and toasted
Mayonnaise, or your favorite sauce
2 dill pickles, sliced into rings
How to make Crispy Chicken Sandwich
Step 1: Between 2 sheets of plastic wrap, place the chicken cutlet. Pound them to half-inch thickness.
Step 2: Place the marinade ingredients in a large mixing bowl. Mix well until combined, then add the chicken. Turn the chicken a few turns until completely coated. Place in the fridge for at least 2 to 4 hours or overnight to marinate.
Step 3: Place the flour, salt, pepper, baking powder, paprika, onion powder, and garlic powder in another shallow bowl. Mix well until blended. Then, take the chicken out of the marinade, allowing the excess marinade to drip off. Into the flour mixture, dip the chicken, pressing it firmly to coat well. To a wire rack, transfer the chicken.
Step 4: In a soup pot or Dutch oven, add 1-inch oil and heat to 350 degrees F. Dip the chicken into the seasoned flour once more before adding it to the pot. Make sure to keep the oil temperature to 300-325 degrees F. Fry 2 chicken at a time to prevent overcrowding the pot for about 2 to 3 minutes per side until brown, crisp, and completely cooked.
Step 5: To a wire rack set over a baking sheet, transfer the cooked chicken. While the chicken is resting the temperature will continue to rise. The final resting temperature should be 165 degrees F.
Step 6: Lightly coat the cut sides of the buns with butter before toasting.
Step 7: Make your crispy chicken sandwiches and top them with your preferred toppings. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 485, Calories from Fat 171, Fat 19g29%, Saturated Fat 12g75%, Cholesterol 73mg24%, Sodium 1368mg59%, Potassium 733mg21%, Carbohydrates 46g15%, Fiber 3g13%, Sugar 5g6%, Protein 32g64%, Vitamin A 1516IU30%, Vitamin C 7mg8%, Calcium 160mg16%, Iron 4mg22%
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